Sauteed vegetables - deliciously tasty recipes for a hearty dish. Vegetable sauté: what it is and recipes How to cook vegetable sauté

Every housewife who loves to please her family members with tasty and nutritious dishes should know how this dish is prepared. The advantage of sautéing is that you can use almost any ingredients for it, the main thing is that they combine to taste and cook quickly. A selection of recipes will tell you how to quickly prepare a hearty meal for the whole family.

Sauté dish

Translated from French, saute means jump, jump. Saute is a type of stew that is made from vegetables, fast-cooking poultry, meat, game and even fish or mushrooms. The principle of preparing such a dish is to prepare the ingredients (marinating, processing) to speed up their heat treatment and the actual preparation itself. Between these two types of processing there is always an exposure lasting 30 minutes - 2 hours, during which the component matures. Thanks to this, the name “jump” appeared, because the product is prepared intermittently, spasmodically.

During heat treatment, the components need to be shaken and not mixed with a spatula - if this condition is met, the pieces will turn out beautiful and will not lose their shape. In addition, an important point in cooking is that all ingredients undergo heat treatment one at a time, without mixing with each other, because the frying time required for each product is different. The dish is often served in a deep bowl, decorated with herbs and lemon slices or topped with sauce. Depending on the ingredients, it is an independent dish or a side dish.

How to make sauté at home

Once you understand what kind of dish it is, you can move on to the next step: figuring out how to make it correctly. Several recommendations will tell you what products can be used, how to process and cut certain components. Thus, experienced chefs claim that:

You can prepare the dish from snipe, flounder, chicken, goose or veal liver, and chicken fillet. A combination of chicken with mushrooms, pork with cherries, and various vegetables is considered delicious, even without the addition of meat products.
Cutting is always done in natural pieces: breasts, legs of small game or poultry (without large bones), whole goose liver, veal - in pieces, whole halves of a small flounder fillet - in the finished mixture it should be visible what kind of part it is and what animal it belonged to.
The fish is first seasoned, lightly sprinkled with lemon juice, then breaded and fried.
The fillet of small game is cut into veins, then beaten and dipped in vegetable oil to soak in fat. After this, the meat is fried on a rasp or grill.
The liver is processed like game fillet, but is not beaten. Heat treatment of the product consists of sautéing over low heat.
The dish is prepared mainly in a saucepan, thick-bottomed frying pan or cauldron. You can also use a rasp, grill, grater.

Sauté recipe

Thanks to the variety of types of vegetables, meat and fish, many different recipes for such a dish have been invented for every taste. The advantage of sauté is that you can use almost any product you like to prepare it - with the right combination, the dish turns out delicious. Consider the simplest and most delicious sauté recipes.

Chicken with mushrooms

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 67 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

You can’t help but prepare such a dish during the vegetable season, because it turns out to be very beautiful to look at, and also tasty and nutritious. It is worth noting that sauté with chicken breast, champignons and many vegetables is low-calorie, so it can be consumed even by those who are on a diet or adhere to healthy eating rules. Check out the recipe on how to make this sauté.

Ingredients:

bell pepper – 1 pc.;
red hot pepper – 1 tsp;
champignons – 250 g;
chicken breast – 1 pc.;
carrots – 1 pc.;
vegetable oil – 50 ml;
salt, pepper - to taste;
zucchini – 1 pc.;
onion – 1 pc.;
tomato – 1 pc.

Cooking method:

Heat the oil in a frying pan and fry the chicken fillet, cut into slices. Cook the product for 5 minutes.
Chop the carrots into not too thin strips and set aside to fry.
Chop the mushrooms and add them to the pan.
Cut the zucchini into strips and fry with the rest of the ingredients.
Grate the tomato and mix with the vegetables in the pan.
Finely chop the chili and cut the onion into half rings. Add both components to those being prepared.
Season the workpiece. Leave to simmer for 10 minutes, covering the dishes.

Vegetable with chicken breast

Time: 25 minutes.
Number of servings: 3 persons.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

Sauteed vegetables with the addition of fillet harmonize perfectly with fresh tomatoes and canned artichokes - prepare the dish according to the recipe presented and you will see for yourself, enjoying the combination of these products. Read the step-by-step instructions on how to make a tender, tasty, satisfying, but not too high-calorie dish at home.

Ingredients:

fresh lemon zest – 1 tsp;
olive oil – 3 tsp;
arugula – 150 g;
garlic – 2 cloves;
pepper, salt - to taste;
cream tomatoes (very small) – 0.5 kg;
chicken fillet – 0.6 kg;
artichokes cons. – 400 g;
lettuce leaves - for serving;
chicken broth – 0.5 tbsp;
dry white wine – 0.5 tbsp.

Cooking method:

Cut each fillet half into 4 pieces and season them.
In oil poured into a deep frying pan, fry the meat over high heat for 8 minutes, turning the pieces over to ensure even frying. Transfer the meat preparation to a clean plate.
Instead, add sliced garlic to the roasting pan, adding a little more oil. Cook the product for 30 seconds.
Add the quartered artichokes to the garlic and cook for another 4 minutes. Pour wine over the food and simmer for 1 minute.
Pour broth and washed tomatoes into the artichokes. Cover the dish with a lid and leave on the fire for 4 minutes.
Turn off the burner, add the prepared fillet to the ingredients and mix.
Serve the contents on fresh lettuce leaves.

Pork and cherry

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 321 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

The calorie content of such a dish is high, but it turns out simply amazing. By preparing the dish according to the presented recipe, you can enjoy an amazing bouquet of flavors - in one plate, juicy soft pork and a spicy sauce made with the addition of dried cherries are successfully combined. Check out the step-by-step recipe for making a sauté that's flavorful and subtly spicy.

Ingredients:

dried cherries – 100 g;
dry red wine – 50 ml;
onions – 2 pcs.;
meat – 400 g;
honey - 1 tbsp. l.;
olive oil – 2 tbsp. l.;
hot pepper – 0.5 pods;
water – 250 ml;
red wine vinegar – 50 ml;
ginger root – 2 cm.

Cooking method:

Remove the skin from the ginger and cut it into strips.
Chop the onions into cubes.
Cut the chili into 2 parts, remove the seeds and chop very finely.
Cut a piece of pork into large cubes.
Fry the onion in a saucepan, adding oil first. Transfer to another container.
Place the meat in a saucepan and fry until beautifully golden brown. Return the onion, add more chili and ginger. Season the mixture.
Pour in the liquids indicated in the recipe and leave to reduce by half.
Pour water over the food and simmer over low heat for min. thirty.
Add cherries to the meat, cook without covering the container for another 10 minutes, stirring the ingredients.
Serve the meat, pouring the resulting sauce over the portion.

From flounder

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 94 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

If you are a follower of a healthy diet or just a lover of tasty food, be sure to make a fish sauté according to the recipe presented. Flounder turns out tender in almost any heat treatment, but it becomes especially tasty if you cook it on the grill. Read the detailed instructions on how to deliciously marinate this fish and prepare a sauté from it.

Ingredients:

shallots – 70 g;
soy sauce – 60 ml;
fresh cucumber – 100 g;
red chilli pepper – 5 g;
rast. oil – 30 ml;
water – 3 tbsp. l.;
flounder – 800 g;
salt – 5 g;
fresh ginger – 10 g;
sugar – 40 g;
garlic – 3 cloves;
wine vinegar – 40 ml.

Cooking method:

Rinse the fish well, remove the entrails (it will be better if you first take flounder fillet). Cut the flounder into strips, place each on a skewer with an accordion.
Prepare the marinade: mix finely chopped garlic with ginger, pour soy sauce over the ingredients. Add some of the vinegar and pour the resulting mixture over the fish strung on skewers.
Chop the capsicum very finely.
Chop the cucumber into thin rings and chop the onion using a knife. Mix the products, adding more capsicum.
Mix the remaining vinegar with salt, herbs, and water. Pour the sauce into a bowl with cucumber salad, then put the preparation in the cold for 25 minutes.
Clean the fish from the marinade, grease the pieces with vegetable oil. oil, place on a hot grill, fry for 1 minute. at both sides.
Serve the finished dish in portions, adding cucumber salad to the plates.

Seafood

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 107 kcal/100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This saute is an analogue of lecho or vegetable stew, which is familiar to Slavic people. Homemade sauté with seafood turns out to be very tender, aromatic and nutritious due to the content of a large amount of protein products - scallops, shrimp, mussels, octopus. Find out how to make this dish yourself.

Ingredients:

octopuses (small) – 8 pcs.;
own tomatoes juice – 400 g;
onion – 1 pc.;
cuttlefish/small squid – 8 pcs.;
garlic – 2 cloves;
drain butter – 100 g;
scallops – 8 pcs.;
salt - to taste;
dry white wine – 150 ml;
greens - to taste;
corn starch - 1 tbsp. l.;
large shrimps – 8 pcs.;
mussels – 200 g;
oregano, marjoram, thyme, rosemary - to taste.

Cooking method:

Thaw frozen seafood, wash and dry with a towel.
Finely chop the onion, chop the garlic cloves in any way. Fry these two components by placing them in a frying pan with butter.
After a couple of minutes, add tomatoes, juice and wine to the garlic-onion mixture. Simmer ingredients for 10 minutes.
Place all the prepared seafood in the pan and continue the process for another 7 minutes.
Mix dry spices with starch, salt, pour the mixture into vegetables and seafood, then quickly mix everything.
Sprinkle everything with chopped herbs, preferably serve in a frying pan.

From eggplant

Time: 1 hour 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 64 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

This dish is the most common sauté option, which is recommended to be prepared during the vegetable season, because during this period they are filled with healthy vitamins. Make a vegetable sauté in the oven - the taste of the products from this type of heat treatment will become even brighter and richer. Read the detailed instructions for preparing this sauté.

Ingredients:

garlic – 3 cloves;
greens - for serving;
shallots – 3 pcs.;
pepper, salt - to taste;
sugar – 1 tbsp. l.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
eggplants – 2 pcs.;
carrots – 2 pcs.;
vinegar - 1 tbsp. l.;
olive oil – 2 tbsp. l.

Cooking method:

Cut the blue ones into rings so that their thickness is about 1 cm. Rub the pieces with salt and leave for now.
Remove the skins from the tomatoes in any way - put them in boiling water, then place them under cold water or treat the surface of the fruit with the back of a knife. Cut each peeled vegetable into 6 pieces.
Remove seeds from the peppers and cut the flesh into 6 slices.
Cut the carrots into long large bars.
Rinse the eggplants from salt and place them on the hot surface of the frying pan. After frying the preparations until golden brown, add peppers and tomatoes to them.
Place semi-finished products on a baking sheet and place in the oven, preheated to the optimal temperature.
Pour a little oil into a clean frying pan, fry the peeled shallots and carrots until they turn golden. Reduce heat and add sugar and vinegar.
Simmer the ingredients for a few minutes, then add them to the baking vegetables, spreading them in an even layer. Immediately add garlic to the preparation (chopped or crushed - it doesn’t matter).
Leave everything to bake for another 40 minutes. Sprinkle the finished sauté with herbs.

Eggplant with zucchini and pepper

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 123 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

During the warm season, the abundance of bright, tasty vegetables inspires you to create culinary masterpieces, so you’d better save the presented recipe in your cookbook. In such a honeycomb, all the connected components are saturated with each other’s aromas and juices, while each of them retains its color and shape - a dish that amazes not only with taste, but also with appearance.

Ingredients:

garlic – 4 cloves;
bell pepper – 200 g;
salt – 3 tsp;
zucchini – 300 g;
onion – 1 pc.;
greens - to taste;
vegetable oil – 60 ml;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
eggplants – 300 g.

Cooking method:

Peel the eggplants, cut into circles, the thickness of which will be no more than 7 mm. Sprinkle the workpiece with 2 tsp. salt, leave for 15 minutes to neutralize the bitterness of the product. After this, rinse the circles and pat them with a towel.
Heat a frying pan, pour a little oil. Fry the eggplants, placing the mugs along the bottom in one layer.
Peel zucchini (preferably young ones), cut into circles or slices, and add salt. Fry the zucchini on both sides, just like the blue ones.
Peel the sweet pepper and chop into thin rings. Fry them until a crust forms, adding oil to the pan if necessary.
Also turn the carrots into circles, then fry over medium heat for 2 minutes.
Cut the tomatoes crosswise to form neat circles. Fry the workpiece for 1 minute. from each side.
Finely chop the onion and fry for 2 minutes. Chop the garlic cloves finely.
Place all the fried ingredients in a saucepan, sprinkle garlic on top, and bring the mixture to a boil. Simmer for 20 minutes. over low heat, covering the dishes.
Sprinkle each serving with herbs.

Made from corn and peppers

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 170 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

This simple but tasty saute will appeal to adults and children - the dish is nutritious, bright and appetizing. The mixture made according to the presented recipe can be served with fish or meat as a side dish or used as an independent snack. It is recommended to add fresh (only separated from the cob) corn or frozen corn to such a sauté, because with canned corn the taste of the dish will not be the same as it should be in the original.

Ingredients:

bacon – 20 g;
ground pepper, salt - to taste;
bell pepper – 1 pc.;
olive oil – 3 tbsp. l.;
corn - 2 tbsp.;
parsley - 0.3 bunches.

Cooking method:

Finely chop the meat ingredient and fry it in a frying pan with high sides, preheating the oil in it. After 2 min. you will get a product like cracklings.
Remove the seeds from the pepper, chop the pulp into cubes, and add it to the frying pan.
Place corn kernels on roasting pan and season mixture.
Leave the future sauté to fry, covering the dishes and turning the heat to minimum.
Finely chop the greens, add to the food, mix everything, remove from the stove.
Serve warm as a side dish for a fish or meat dish.

Vegetable with mushrooms

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 59 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

This dish is one of the healthiest because it contains many different vegetables. The dish acquires special flavor and aroma notes by adding mushrooms - the type of mushrooms depends only on your preferences. Check out the presented step-by-step recipe with which you can make a nutritious and beautiful sauté, as in the photo.

Ingredients:

zucchini – 2 pcs.;
carrots – 2 pcs.;
greens – 30 g;
vegetable oil – 50 ml;
mushrooms – 400 g;
bell pepper – 3 pcs.;
salt, pepper - to taste;
tomatoes – 6 pcs.;
onions – 2 pcs.;
eggplants – 3 pcs.

Cooking method:

Wash blue peppers, tomatoes and eggplants and chop into small cubes.
Salt the eggplant pieces and leave for 20 minutes. stand for the bitterness to go away. After the specified time has passed, rinse the workpiece with clean water.
Grate the carrots, chop the mushrooms into not too thin slices, and dice the onion.
Place the ingredients one by one in a heated frying pan with oil: first until the zucchini is half cooked, then add the blue zucchini, mushrooms, onions, and peppers. It should take about 30 minutes to fry the ingredients.
Transfer the half-finished ingredients into a saucepan, followed by the tomatoes. Salt the mixture, cover the pan, leave to cook for 30 minutes. Stir the food from time to time.
A couple of minutes before the end of cooking, add chopped herbs to the ingredients.
Before serving, the dish should be min. 10 brew.

From onions and green beans

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 52 kcal/100 g.
Purpose: for lunch.
Cuisine: dietary.
Difficulty: easy.

This version of sauté is not only tasty, but also low-calorie - just what you need for those who are on a diet or adhere to the rules of PP. This aromatic mixture of pearl onions and green beans is prepared very quickly, and turns out juicy and satisfying. Check out these step-by-step instructions to show you how to easily make a low-calorie lunch or dinner.

Ingredients:

olive oil – 2 tbsp. l.;
green beans – 450 g;
pepper, salt - to taste;
Frozen pearl onions – 1 cup.

Cooking method:

Boil the bean pods in slightly salted water for 5 minutes.
Drain the beans in a colander, place the pods in ice water, leaving them there for a few minutes. After this time, drain the liquid.
Heat the amount of oil specified in the recipe in a deep frying pan and add the onion to fry. The product should turn golden in about 5 minutes.
Add beans to the onion, simmer the ingredients together for 5 minutes.
Turn off the heat and season the finished dish.

From potatoes and beans

Time: 1 hour 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 232 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

To prepare such a dish you need to have a minimum of ingredients, and in return you will get a hearty and not too high-calorie lunch. Important: the recipe calls for frying in olive oil, but it must be chosen extra-class, which means that the product can be heat-treated. Check out step-by-step instructions for preparing a delicious potato and vegetable sauté.

Ingredients:

hot water – 150 g;
potatoes – 2 pcs.;
onion – 1 pc.;
green beans – 800 g;
olive oil – 50 ml;
fresh parsley – 50 g;
cheese - optional;
fresh tomatoes – 700 g;
garlic – 2 cloves;
pepper, salt - to taste.

Cooking method:

Cut the bean pods into two halves, fill the workpiece with ice water.
Chop the onion into half rings.
Cut potatoes and tomatoes into neat cubes.
Chop the garlic cloves. Do the same with parsley.
Heat oil in a large frying pan and add onion. Cook for a few minutes.
Add garlic to the pan, fry the ingredients for another 30 seconds, then add potato cubes to them.
Mix the ingredients and cook for 3-5 minutes.
Add tomato cubes, pour water over the mixture, leave on fire for 5 minutes.
Strain the beans from the water and add to the potatoes and vegetables. Season the mixture and leave to simmer with the lid closed for 30 minutes.
Sprinkle everything with chopped parsley. If the beans are hard, add a little more water to the bowl and cook until all the ingredients are soft.
Serve the dish hot, placing a few slices of cheese on a plate if desired.

Video

A classic vegetable sauté is a dish that is prepared in the summer or early fall, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to prepare sauteed vegetables, you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and equipment - an oven, slow cooker or stove. Stewed vegetables retain their shape and natural taste.

What is sauté

A sauté recipe involves preparing, processing vegetables, cooking and serving, and in essence it is a multi-component vegetable dish. By the names of dishes of this type, you can understand what the main components are included in the composition. For example, to make a vegetable sauté with eggplants and zucchini at the base, you need to pay special attention to preparing the products: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.

Preparation of products

Initially, take all types of vegetables indicated in the recipe. Eggplant, carrots, and onions need to be peeled, but zucchini does not need to be peeled. Remove stems and seeds from peppers and rinse. Cut everything into small cubes, mix in one container, add a little salt. Chop the greens so that they are on hand at the final stage. If you use canned peas, you need to open the jar in advance and drain the liquid, and add frozen ones directly without defrosting. It is important to maintain the same size when cutting so that all products are cooked evenly.

Cooking features

The basis of cooking is stewing the ingredients in one or several stages. Using this procedure, sautéing fresh vegetables will retain the juice of all components. The consistency is visible in the photo and video. The dish is used for seaming, complemented with meat or the side dish itself. The vegetable sauté takes no more than an hour to prepare. Initially, this dish appeared in French cuisine, but today there are analogues in Georgia and Azerbaijan (for example, the ajapsandali dish).

Vegetable sauté - recipe

The simplest recipe for such a dish involves first frying vegetables and then cooking them in a special container - a saucepan. Initially, you need to prepare all the components, salt and pepper each layer. In order to get a new taste for an already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that you will have to simmer them for about 20 minutes, add chopped herbs at the end. Choose the best recipe and start cooking.

With eggplants and zucchini

Time: 55 minutes.
Number of servings: 6 persons.
Calorie content: 87 kcal per 100 g (in all recipes).
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The preparation of such a dish of zucchini and eggplants is considered traditional for Russian cuisine. All ingredients are available in summer and early autumn and are inexpensive, so sauté can be prepared as an additional dish for lunch or dinner. As with any recipe for sautéed vegetables, you need to prepare the ingredients, cut them into strips or slices, place each type of vegetable separately in a heated frying pan, and fry a little (5 minutes over high heat).

Ingredients:

eggplants – 300 g;
zucchini – 450 g;
carrots – 2 medium;
tomatoes – 2 large;
sweet pepper – 2 pcs.;
onion – 1 or 2 heads (as you like);
oil – 100 ml;
salt, pepper, spices - to taste.

Cooking method:

Peel the carrots, wash all the vegetables. Cut into rings.
Then peel the onion, rinse it with cold water and chop it too.
Each element is fried separately for 5 minutes (pre-pour vegetable oil into the pan), after which everything is put into a common container.
Cover the pan with a lid. Simmer without adding oil for a little more than a quarter of an hour (the vegetables will release their juice). Add salt. Let sit for 10-15 minutes before serving as a side dish.

Pumpkin sauté

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content: 75 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The peculiarity of this pumpkin sauté is that it does not need to be pre-fryed or placed on high heat. Peeled pumpkin produces a lot of juice during cooking and makes the consistency soft. For flavor, you can add parsley, sesame seeds or nuts, then stir. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then transfer them to a saucepan and simmer with spices.

Ingredients:

pumpkin – 0.5 kg;
carrots – 3 pcs. (average);
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 1 clove;
oil – 50-100 ml;
citric acid - a pinch;
salt - to taste.

Cooking method:

Make a preparation of all the elements, peel the pumpkin, rinse it, and remove all the seeds.
Place the pumpkin, tomatoes, carrots, and sweet peppers on a greased oven tray (preheated), without mixing the products.
Fry for 15 minutes. Temperature should not exceed 180 degrees.
Next, you need to put everything in layers in a saucepan, add garlic.
Mix citric acid with water (a quarter cup) and add to the rest of the ingredients.
Simmer for some more time until done.

Vegetable sauté in the oven

Time: 60 min.
Number of servings: 4 persons.
Calorie content: 72 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The main difference from the classic cooking method is the use of an oven. The components cut into circles and slices should be placed on a baking sheet greased with vegetable oil. The vegetables used are the same as in the classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve the finished sauté of fresh vegetables with meat or as an addition to a cereal side dish.

Ingredients:

eggplants – 400 g;
zucchini – 500 g;
carrots – 3 pcs.;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
garlic – 2-3 cloves;
salt, ground pepper - to taste.

Cooking method:

Before washing and peeling all the vegetables, preheat the oven to 160-180 degrees.
Place the pieces on a greased baking sheet. You can sprinkle salt and spices on top.
Fry the vegetables at 180 degrees for 15 minutes, after which you need to slightly reduce the heat and cover the sheet with foil. Everything is stewed for another 20-25 minutes, then the foil is removed and the grill mode is set (this will give the vegetables an attractive crust). In the photo of the finished dishes you can see the finished result.

In a slow cooker

Time: 45 min.
Number of servings: 6 persons.
Calorie content: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

To cook this dish deliciously, you don’t necessarily need an oven; you can also use a slow cooker for this. Preparation takes only 40-45 minutes. Initially, you need to put all the washed, peeled and cut components into a container. Then add vegetable oil and fry on the “Frying” program. After this, you can add a little more oil, close the lid and turn on the “Stew” mode for 20 minutes so that the juice does not evaporate.

Ingredients:

eggplants – 450 g;
zucchini – 350 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Prepare all the ingredients from the list, peel them and cut them into medium pieces (not finely).
Pour vegetable oil (2-3 tablespoons) into the multicooker container, add all the ingredients and add salt. You can add mushrooms.
Roast with the lid open for 10 minutes until lightly crusted.
Turn on the “Extinguishing” mode and close the lid. Cook for about 20 minutes more. At the end you can add green onions.

Sauteed vegetables for the winter

Time: 55 min. (excluding seaming).
Number of servings: 4 cans of 0.5 l.
Calorie content of the dish: 67 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: medium.

Sauté of fresh vegetables for the winter is a popular appetizer for meat and side dish during the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, making it easier to roll it into jars. There are many options for preparing “winter” sauté from fresh ingredients. The peculiarity is this: you don’t need to pre-fry the ingredients, you just need to simmer them and put them in jars.

Ingredients:

eggplants – 400 g;
zucchini – 350 g;
tomato paste – 200 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper, onion – 2 pcs.;
garlic – 1-2 cloves (per jar);
peppercorns – 2-3 pcs. (per jar);
vegetable oil – 50 ml;
salt - to taste.

Cooking method:

Rinse the eggplants like the other ingredients. Cut into large cubes or circles.
Combine all ingredients in a saucepan, add hot oil. Put on fire and simmer for 15 minutes. Add salt and cook for another quarter of an hour.
Pour in tomato paste and simmer over low heat for another 15 minutes.
Roll hot into jars. In the finished dish you will feel a special tomato flavor and sourness. Add a little sugar if desired.

Chicken with vegetables

Time: 60 min.
Number of servings: 5 persons.
Calorie content: 113 kcal.
Purpose: lunch, dinner, cold appetizer.
Cuisine: Russian.
Difficulty: medium.

This vegetable dish is easy to use as a snack or main dish in the summer. In some cases, such a vegetable salad with meat can complement porridge. First you need to place the cubes of chicken meat and bell pepper in a deep frying pan and lightly fry them until half cooked. A juicy base will guarantee that the dish will be tasty and aromatic, soaked in the juices of all products.

Ingredients:

eggplants – 300 g;
chicken fillet – 400 g;
zucchini – 350 g;
carrots – 3 pcs.;
peas – 200 g;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
celery - a bunch;
tomato paste (optional) – 200 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Fry the chopped chicken with onions and peppers until the meat turns white, until lightly browned.
Place in a container along with the peas and other diced ingredients.
Add tomato paste, garlic, peppercorns.
Season with salt and pepper and leave to cool for several hours after cooking. Do not add vegetable oil - everything will cook in its own juice.
Finally, sprinkle with chopped celery.

Sauté dietary

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 61 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

For connoisseurs of proper nutrition, a classic vegetable sauté is a good and healthy addition to winter and summer dishes. The secret of cooking is long stewing in water. Here you don’t have to use even a minimal amount of vegetable oil, which makes the salad completely dietary, and the abundance of vegetables will saturate the body with vitamins and minerals.

Ingredients:

eggplants – 400 g;
zucchini – 250 g;
tomato juice or paste – 200 mg;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
sweet pepper and onion – 2 pcs.;
greens - a small bunch;
salt - to taste.

Cooking method:

Wash the eggplants, tomatoes, carrots and zucchini and cut into large cubes. It is better to cut peppers and onions into half rings.
Place it all in a saucepan, cover with a lid, leaving a small gap, and simmer over low heat for half an hour. The tomatoes should give their juice; if desired, you can add tomato juice or paste.
Let the dish cool, serve with meat, salads, and cereals as a side dish.

Vegetables with potatoes

Time: 65 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 89 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

By adding potatoes, fresh herbs, and a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. For the first 15 minutes, the ingredients are simmered in the baking or frying mode at high speed. This is necessary so that the potatoes reach the half-cooked stage. For an appetizing aroma, you can chop the garlic finely and sprinkle with ground black pepper.

Ingredients:

eggplants – 500 g;
potatoes – 500 g;
zucchini – 350 g;
carrots – 3 pieces;
tomatoes and onions - 1 or 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 2-3 cloves;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Cut the ingredients into circles, potatoes into cubes. Fry all this in a frying pan or oven for 10-15 minutes until the potatoes become softer.
Place in a saucepan, pour a little oil, add tomato paste.
Simmer over medium heat for 20 minutes, stirring. Wait until the potatoes are soft and completely cooked.

Japanese sautéed vegetables

Time: 50 min.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a frying pan with vegetable oil. This includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef. To do this, the pieces are pre-fried.

Ingredients:

eggplants – 300 g;
zucchini – 350 g;
soy sauce – 100 ml;
carrots – 3 small and sweet;
tomatoes and onions - 1 or 2 each (optional);
sweet pepper – 2 pcs.;
meat (optional) – 400 g;
oil – 100 ml;
salt - to taste.

Cooking method:

Recipes for preparing Japanese stew or sauteed fresh vegetables are distinguished by the use of soy sauce as an additive. Prepared and chopped ingredients need to be simmered in a frying pan (sprinkle with salt and spices first).
The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
All this is combined and simmered for another 10 minutes until cooked in soy sauce.

From vegetables and beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: side dish, main dish.
Cuisine: Russian.
Difficulty: medium.

This vegetable stew takes longer to prepare than usual. It is better not to use an oven; a frying pan is ideal for frying ingredients in a sauté of fresh vegetables. Eggplant and beans go well in taste, and they also add richness to the dish, making it good to serve as a main course for lunch or dinner. The sauté has a rich taste.

Ingredients:

eggplants – from 300 g;
tomato paste – 150 g;
carrots – 2 small;
tomatoes – 3 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head (large);
beans – 150 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Peel the peppers, rinse and cut into strips. It is better to cut the remaining components into cubes.
Pour them into a frying pan (you can use a slow cooker).
Next, use a thick-bottomed saucepan or stewpan for stewing. The beans should be soaked for softness (like borscht).
Simmer for 20 minutes. Salt at the end.

Video

Sauteed vegetables are called variations on the theme of stew, but there is one main difference. The first dish comes from France; it got its name from the word “jump”, thanks to the method of preparation – in a saucepan. The ingredients are not mixed, but tossed, so as not to damage the pieces, otherwise they will release juice rather than retain it inside.

How to make sautéed vegetables?

Preparing a real vegetable sauté, with tossing food in a saucepan, is very difficult; it requires good utensils and a certain skill. Therefore, most housewives prepare the dish according to the principle of vegetable stew, with turning the vegetables over with a spatula. It is recommended to use a wooden spatula or spoon.

How to make a delicious vegetable sauté with eggplant:

Use a saucepan, saucepan or frying pan with a thick bottom.
Sauté vegetables in plenty of oil.
Eggplants need to be salted in advance and left for half an hour to remove the bitterness.
Cut the workpieces into large cubes.

Sauteed vegetables, the easiest and fastest recipe - in a frying pan. It is necessary to fry for a short time so that the ingredients retain their beneficial properties and taste. Onions are cut into half rings, carrots into circles, eggplants and peppers into strips or cubes. First soak the eggplants in salt, then be sure to rinse them.

Ingredients:

eggplants – 1 pc.;
bell pepper – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
black pepper – 0.25 tsp.

Preparation

Chop the vegetables and fry them separately.
Drain in a colander.
Transfer to a frying pan and add spices.
Saute the vegetables for a couple of minutes.
Sprinkle with crushed garlic.

Sauteed vegetables with eggplant and zucchini

The most inexpensive and satisfying vegetable saute is with eggplants and zucchini. The main thing is that all the ingredients are saturated with juice, so when cutting, they are laid out in different containers, peppered and salted in layers. For this recipe, vegetables were selected with the same cooking time so that everyone has time to reach condition.

Ingredients:

eggplants – 300 g;
zucchini – 450 g;
bell pepper – 2 pcs.;
onion – 1 pc.;
tomatoes – 2 pcs.;
black pepper – 0.5 tsp;
greens – 1 bunch.

Preparation

Chop the vegetables.
Fry one by one for 5 minutes.
Drain the oil.
Place in a saucepan, add salt and spices.
Simmer for 20 minutes.
Sprinkle with herbs.
Leave for 15 minutes.

Sauté with meat and vegetables and potatoes

A saute of vegetables with potatoes and meat turns out to be more satisfying. It's no secret: most men do not consider a dish without meat additives to be a complete dinner or lunch. Therefore, there is an option for them too. It is important not to overcook the vegetables so that they have a slight crunch. It is not recommended to add canned pastas and sauces; they distort the taste of the dish.

Ingredients:

eggplants – 3 pcs.;
zucchini – 2 pcs.;
bell pepper – 2 pcs.;
potatoes – 2 pcs.;
onion – 1 pc.;
meat – 0.5 kg;
carrots – 2 pcs.;
garlic – 1 clove;
tomatoes – 4 pcs.;
greens – 1 bunch;
black pepper – 0.5 tsp.

Preparation

Chop the vegetables.
Cut the meat, fry, pepper.
Add onions and carrots, sauté for 10 minutes.
Transfer to a cauldron.
Cut the potatoes and add to the meat.
Simmer for 10 minutes.
Add eggplants, simmer until soft.
Add chopped zucchini and simmer for 5 minutes.
Add tomatoes, simmer for 5 minutes.
Add spices and salt.
Vegetable sauté with meat takes 15-20 minutes to prepare.

A more dietary meat option is sautéed chicken with vegetables. It cooks quickly, it is recommended to add fillet or thighs, they are more juicy. You can get by with breast meat. If you like spicy dishes, you can add a mixture of peppers and garlic. It is valuable because it retains its taste both cold and hot.

Ingredients:

eggplants – 3 pcs.;
fillet – 300 g;
carrots – 3 pcs.;
bell pepper – 3 pcs.;
tomatoes – 3 pcs.;
oil – 40 ml;
sugar – 1 tbsp. l.;
salt – 0.5 tbsp. l.;
greens – 1 bunch.

Preparation

Chop the vegetables.
Grind the fillet and fry.
Add carrots and peppers, simmer for 5 minutes.
Add eggplants and sauté for 5 minutes.
Add tomatoes, spices, sugar, salt.
Sauté vegetables for 15 minutes.
Sprinkle with herbs.

A leaner sauté with meat and vegetables can be made with beef. It turns out delicious in a frying pan, in a cauldron, and in the oven. Among the spices, it is recommended to add thyme, rosemary and basil. The main secret of the dish is that the vegetables are stewed without water, in their own juice; before doing this, they need to be fried separately.

Ingredients:

eggplants – 400 g;
beef – 700 g;
onions – 2 pcs.;
carrots – 2 pcs.;
green beans – 150 g;
tomatoes – 500 g;
oil – 3 tbsp. l.;
black pepper – 0.5 tsp;
sugar – 1 tbsp. l.

Preparation

Chop the vegetables.
Grind the meat and fry.
Add onion, simmer for 5 minutes.
Peel the tomatoes and grind in a blender.
Grind the onion, fry, sprinkle with sugar.
Add tomatoes, simmer for 10 minutes.
Fry carrots and eggplants in turn.
Transfer the vegetables, along with the beans, to the meat.
Pour in the sauce, add spices.
Simmer for 10 minutes.

If you want to surprise your family or guests with something unusual, you can prepare a sauté of vegetables and seafood. Squid is ideal. For a long time they were considered a rare delicacy, but today this product is easy to buy in any store. It is recommended to cook only with olive oil.

Ingredients:

onion – 80 g;
celery – 80 g;
sweet pepper – 200 g;
garlic – 3 cloves;
white wine – 210 ml;
oil – 6 tbsp. l.;
vegetable broth – 100 ml;
greens – 0.5 bunch.

Preparation

Cut vegetables.
Fry celery and onion for 5 minutes.
Add pepper and 125 ml wine.
When the wine has evaporated, pour in the broth.
Sprinkle with spices and stir.
Fry the crushed garlic for a couple of minutes.
Pour in 80 ml of wine and boil.
Boil squid in the mixture for 1-2 minutes.
Add stewed vegetables.
Stir in the sauté of seafood and vegetables and leave for 5 minutes.

A vegetable sauté with pumpkin turns out very juicy; this vegetable gives a lot of juice and makes the mixture soft. Sesame, parsley and nuts go well together. To speed up the process, you can bake the vegetables in the oven for 15 minutes, and then fry them in a saucepan with spices. This recipe adds citric acid.

Ingredients:

onion – 1 pc.;
pumpkin – 500 g;
carrots – 3 pcs.;
tomatoes – 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 1 clove;
oil – 100 ml;
citric acid – 0.5 tsp;
water – 100 ml.

Preparation

Cut vegetables.
Place, without mixing, on a greased baking sheet.
Simmer for 15 minutes.
Place in layers in a casserole.
Sprinkle with garlic.
Dilute citric acid in water and pour over vegetables.
Simmer for 15 minutes.

Sauteed vegetables in the oven

It turns out softer and more fragrant. The principle is the same, but it saves time significantly; the ingredients do not need to be fried separately and then mixed. Parsley, garlic and ground black pepper will add piquancy, you can add thyme. Served as a side dish for meat or fish.

Ingredients:

eggplants – 400 g;
zucchini – 500 g;
carrots – 3 pcs.;
tomatoes - 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 100 ml;
garlic – 2 cloves.

Preparation

Chop the vegetables.
Place on a greased baking sheet.
Sprinkle with salt and spices.
Simmer in a preheated oven for 15 minutes.
Reduce heat and cover sheet with foil.
Simmer for 20 minutes.
Remove the foil and leave for another 5-10 minutes.

Sauteed vegetables with mushrooms

The hearty one has a unique taste; it is recommended to put forest ones, which have a pronounced aroma. You can replace it with greenhouse champignons, but the taste will not be felt. Therefore, it is worth adding at least a few chanterelles or boletuses. But they need to be boiled first.

Ingredients:

eggplants – 3 pcs.;
zucchini – 2 pcs.;
carrots – 2 pcs.;
sweet pepper – 3 pcs.;
tomatoes – 6 pcs.;
onions – 2 pcs.;
mushrooms – 400 g;
greens – 1 bunch;
ground pepper – 0.5 tsp.

Preparation

Chop vegetables and mushrooms.
Fry one at a time for 5-10 minutes, place in a saucepan.
Add tomatoes and spices.
Simmer for 15 minutes.
Sprinkle the sauté of mushrooms and vegetables with herbs.
Simmer for 5 minutes.

Sauté vegetables in a slow cooker

Even faster and easier to deal with dinner is to cook. The ingredients can be fried simultaneously in the “fry” mode, then simmered. If time allows, you can do this separately so that the products retain more flavor. The dish is stewed for 20 minutes, but it is important to focus on technique.

Ingredients:

eggplants – 450 g;
zucchini – 350 g;
carrots – 3 pcs.;
tomatoes – 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 100 ml.

Preparation

Chop the vegetables.
Place in a bowl and add salt.
Keep on the “Fry” with the lid open for 10 minutes.
Set to “Stew” and close the lid.
Cook for 20 minutes.

Sauteed vegetables for the winter - recipe

If the harvest has been good, you can prepare it; in cold weather, such a treat will not only complement the table, but will also become a pleasant reminder of summer. Pairs perfectly with any side dish. Vegetables prepared according to this recipe do not require sterilization of jars and are stored at room temperature.

Ingredients.

The beautiful word “sauté” came to us from the French language; in literal translation it means “to jump”, but is used in the sense of “fry in a small amount of oil”. I wonder why the dish was called such an unusual word in reality? The fact is that for sauteing, vegetables, meat, fish and mushrooms are fried over high heat, and to prevent them from burning, they need to be stirred and shaken more often. As a result, the food does not lie in the pan, but constantly “bounces”. This dish is prepared in a cauldron, saucepan or any thick-walled frying pan; if everything is done correctly, the vegetables become very beautiful, rosy, with an appetizing crust. Sauté in the oven turns out aromatic and rich, and in a slow cooker you can speed up the cooking process and do without constant stirring. Sometimes vegetables are fried or stewed together, as there are different recipes for this dish. Today we will talk about how to cook sauté and what secrets professional chefs have to make this dish especially tasty.

Homemade sauté of zucchini and eggplant: subtleties of preparation

This is the most popular type of saute in the autumn season, when zucchini, eggplant and zucchini ripen. To prepare the dish you will need 3 medium-sized eggplants, 1 large zucchini, 2-3 small zucchini, 2 medium-sized carrots, 3-5 bell peppers (the more, the tastier), 2-4 tomatoes, 2 onions, a clove of garlic and any seasonings . We wash all the vegetables well, peel the carrots, eggplants, zucchini and zucchini, and cut them into small pieces. Cut onions, peppers and tomatoes into rings.

As already mentioned, vegetables are fried in a hot frying pan in a small amount of vegetable oil, but they must be fried one at a time, without mixing. This is an important point in the art of sauteing, because each product requires a different frying time; To ensure that all the vegetables remain whole, you should not cook them together. While frying, stir the ingredients constantly so that they cook evenly.

First, fry carrots for 8 minutes, then eggplants, zucchini and zucchini for 9–10 minutes, tomatoes, peppers and onions for 5–6 minutes. Some housewives first fry the onion until amber in color, and only then all the other vegetables, believing that in this case the sauté acquires a special taste and aroma. Place each batch of fried vegetables in a sieve or colander on paper towels, removing excess fat. Mix the vegetables together, add finely chopped garlic, salt and serve the dish. Garlic is sometimes introduced when frying tomatoes - in this case, the taste of the sauté will be a little softer and more delicate.

You can fry the vegetables until half cooked, and then place them on a baking sheet and bake in the oven for 50 minutes.

How to easily peel eggplants and tomatoes

Everyone knows how difficult it is to peel tomatoes, and for sautéing it is best to remove it, since sometimes the skin can be tough and spoil the pleasant impression of the dish. We make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, pour over it with cold water and easily remove the skin.

Cut the eggplants into rings 1 cm thick, rub with salt and leave for 20 minutes - this not only helps to easily remove the flesh from the skin, but also gives them a special piquancy and richness.

How to make a quick chicken and mushroom sauté

This simple and tasty appetizer is prepared quickly and is a universal dish if you want to prepare a hearty and healthy meal. You will need a chicken breast and one piece of vegetables each - zucchini, carrots, bell pepper and tomato, as well as 200 g of any mushrooms.

In this recipe, all products are prepared not separately, but together. First, fry the chicken pieces, then add the carrots cut into cubes, and after 5 minutes put the mushrooms in the frying pan. Next, the order of adding ingredients is as follows: zucchini cut into rings, tomato chopped in a blender, bell pepper cut into half rings, onion rings and any spices. At the very end, pour a little water into the honeycomb and simmer for 10 minutes. The time between adding different vegetables is 5-10 minutes. Rice, pasta or potatoes are served as a side dish for the sauté. Try it - very tasty!

Sautéed cod: a noble and healthy appetizer

Sautéed fish is a real delicacy and is easy to prepare. We cut up cod weighing 800 g, cut it into pieces and fry in vegetable oil until golden brown. Fry 2 onions and 2 cloves of garlic together, add tomato paste, simmer and pour this aromatic sauce over the fish. Sprinkle 2 tbsp sauté on top. l. grated cheese, mix. The fish can be stewed with carrots, celery and other vegetables or baked in broth with cloves and parsley. Everyone will love sauteed trout, salmon or salmon - this dish can be prepared with a variety of vegetables and served with a white wine sauce with lemon and spices.

Sauteed red cabbage: minimum products - maximum benefits

There is nothing simpler than cabbage sauté. Cook this dish at least once and it will become a traditional side dish in your daily diet. Cut 1 onion into thin half rings and fry it until golden brown in a saucepan with vegetable oil. Finely chop the cabbage, knead it with your hands, mix with the browned onion and fry, stirring constantly, for 5 minutes. Next, add 2 tbsp to the saucepan. l. sugar, ¼ cup vinegar and simmer, a little later season the cabbage with 1 tsp. mustard seeds, salt and pepper, continuing to simmer until soft. Decorate the finished cabbage sauté with fresh herb leaves and serve with meat or fish.

Vegetable sauté with seafood and sausages: spicy and original

Sausages and shrimp are an unexpected combination, right? Let's try to prepare this delicious and satisfying sauté, which can feed a large family. Fry 230 g of homemade sausage, cut into pieces, until it is browned, add 2 cups of chopped onion, 1 cup of finely chopped celery stalk and 1 cup of chopped bell pepper to the saucepan. After 5 minutes, mix the vegetables with 2 tsp. chopped garlic and ½ kg of peeled boiled shrimp. Let the sauté fry a little (don’t forget to stir it), then pour in 4 cups of diced tomatoes, with the skin removed, and 2 cups of boiled rice. Fill the sauté with 1-2 tsp. Tabasco sauce and enjoy the exquisite taste.

Pork sauté with cherries: delicious exotic

Cherry perfectly complements meat, like all fruits, and the taste of the sauté only benefits from this. Try to prepare this unusual dish that will diversify your family's diet and is suitable for Sunday lunch or a holiday table.

Fry 2 onions, cut into rings, in olive oil, at this time cut 800 g of fresh pork into cubes, not very finely. Place the prepared onion in a bowl and cook the meat in a frying pan, browning it until golden brown. Add 100 ml of red vinegar, 1 tbsp. l. honey, salt and pepper to taste and simmer until the liquid is reduced by 2 times. Add 150 ml of water to the saucepan and continue cooking until the meat becomes tender, and then put 200 g of thawed cherries in the saucepan, heat it up and call everyone to the table. This dish looks bright and impressive, and the taste will not disappoint you. You can serve with fresh vegetables or scalded sprazha.

Cooking sauté with spices from “Eat at Home”

Sauté is usually served in a deep bowl, garnished with herbs and lemon slices. This dish is both an independent snack and a side dish - depending on what is included in its composition. And as you have already seen, sauté is prepared from different products, so an everyday dish for every day can easily become a signature dish. At home, you can experiment with sauté: add various vegetables, seasonings and your favorite spices, for example from. Be creative and fantasize, share your successful finds with us!